Crispy Black Bean Tacos with Feta and Cabbage Slaw
(Don't get nervous about the slaw part if you don't like coleslaw - this is not your usual slaw! It's fresh and crunchy and no mayo.)
Adapted from Bon Appetit
Serves 2 (2 tacos per serving)
1 15-oz can black beans, rinsed and drained
2 tsp ground cumin
5+ tsp olive oil, divided
3+ tbsp fresh lime juice
2 cups shredded green cabbage (about 1/4 head)
3 green onions, chopped
1/2 cup + chopped fresh cilantro
4 yellow corn tortillas
1/3 cup crumbled feta cheese
Place beans and cumin in small bowl; partially mash. Mix 2 tsp olive oil and lime juice in a medium bowl; add cabbage, green onions, and cilantro (extra is good! that's what the + sign is for) and toss to coat. Season slaw to taste with salt and pepper.
Heat 3 tsp olive oil in large nonstick skillet over med-high heat. Add 1-2 tortillas in a single layer. Spoon 1/4 of the bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side. Repeat with remaining 2-3 tortillas while keeping cooked tortillas in a warm oven. Fill tacos with feta and slaw (or just pile it on top and eat the whole thing with a fork and knife!).